These street corn fried chicken tacos were the perfect combination of crispy fried chicken, sweet corn, and creamy citrus sauce. Cooking them on the Blackstone Griddle made the whole process so much easier!
Ingredients
- Tortillas – I used homemade corn tortillas, but flour tortillas work as well.
- Chicken – I used chicken tenders, but chicken breasts cut into strips works also!
- Flour – for the chicken breading
- Seasonings – paprika, garlic powder, onion powder, cumin and salt
- Eggs – for the breading
- Milk – for the egg was on the breading.
- Corn – fresh off the cob, frozen, or canned works just fine.
- Bell Pepper – any color is great
- Jalapeno – for a touch of heat
- Red Onion – can swap for white or yellow
- Cilantro – we love it, but can be left out if you don’t love the taste
- Lime – for a fresh citrus flavor
- Sour Cream – for a creamy base
- Cotija – can swap for feta for a similar flavor if you can’t find it
How to Make Street Corn Chickens
STREET CORN DIP
- On the griddle add a little oil or butter and cook corn until lightly charred.
- In a large bowl add corn, bell pepper, cilantro, jalapeno, and onion.
- In a small bowl add sour cream, lime juice, cumin, paprika, and salt.
- Add the dressing and cheese to the corn mixture and mix well. Set aside.
TACO
- In a shallow bowl add flour, paprika, garlic powder, onion powder and salt. Mix to combine.
- In a second shallow bowl add eggs and milk. Mix to combine.
- Take each tender and cover in flour mixture, then egg mixture, and finish with flour mixture.
- Preheat griddle to medium high heat. Add about 1/2 cup oil to 1/2 the griddle. Once the oil is heated add coated chicken tenders.
- Cook for 7-8 minutes per side or until internal temperature is at least 165°F.
- While the chicken cooks heat the tortillas on the second half of the griddle by cooking for 1-2 minutes per side.
- To each tortilla add a cooked chicken tender and finished street corn. Enjoy immediately.
Share Your Experience
I would love to hear about your experience making and enjoying my Fried Chicken Street Corn Tacos on the Blackstone! Feel free to tag me on Instagram or leave a review below. Your feedback helps me improve our recipes and provides inspiration to fellow home cooks.
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Fried Chicken Street Corn Tacos on the Blackstone
These street corn fried chicken tacos were the perfect combination of crispy fried chicken, sweet corn, and creamy citrus sauce. Cooking them on the Blackstone Griddle made the whole process so much easier!
Equipment
Ingredients
- 8 corn tortillas
CHICKEN
- 1 1/2 lb chicken tenders
- 1 cup flour
- 1 tsp paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp salt
- 2 eggs
- 1/4 cup milk
- Oil
STREET CORN
- 16 oz corn
- 1 bell pepper diced
- 1 bunch cilantro minced
- 1 jalapeno diced
- 1/2 red onion diced
- 1/2 cup cotija cheese
- 1/2 cup sour cream
- 2 limes juiced
- 1/2 tsp cumin
- 1/2 tsp paprika
- 1/2 tsp salt
Instructions
STREET CORN
- On the griddle add a little oil or butter and cook corn until lightly charred.
- In a large bowl add corn, bell pepper, cilantro, jalapeno, and onion.
- In a small bowl add sour cream, lime juice, cumin, paprika, and salt.
- Add the dressing and cheese to the corn mixture and mix well. Set aside.
TACO
- In a shallow bowl add flour, paprika, garlic powder, onion powder and salt. Mix to combine.
- In a second shallow bowl add eggs and milk. Mix to combine.
- Take each tender and cover in flour mixture, then egg mixture, and finish with flour mixture.
- Preheat griddle to medium high heat. Add about 1/2 cup oil to 1/2 the griddle. Once the oil is heated add coated chicken tenders.
- Cook for 7-8 minutes per side or until internal temperature is at least 165°F.
- While the chicken cooks heat the tortillas on the second half of the griddle by cooking for 1-2 minutes per side.
- To each tortilla add a cooked chicken tender and finished street corn. Enjoy immediately.
Nutrition
Calories: 354kcal | Carbohydrates: 41g | Protein: 27g | Fat: 10g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 113mg | Sodium: 679mg | Potassium: 636mg | Fiber: 5g | Sugar: 5g | Vitamin A: 1072IU | Vitamin C: 31mg | Calcium: 118mg | Iron: 2mg
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